Scott, I emailed Vermont Meats and they said that I would have to order it online since they don't have it in any stores in my area. I have a feeling that is how it is going to be for you too, but from all the good stuff that has been mentioned about it, it's probably worth paying the shipping.

And that is amazing Craig, I would have bet $100 that there was sauce on that pie. A testament to how good your crusts bake.

Where can you buy that pepperoni? I went looking for Calabrian Chiles today. Couldn't find them locally. Have to order online.

Scott D.

I can't find Calabrian chilies locally either. I only know of one story in Houston that carries the VT pepperoni, and I had to ask them to carry it. I've heard that Whole Foods carries it in some of their stores. The Houston Stores don't have it. You can order it from Vermont Smoke and Cure if all else fails.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Damn it I wish that oven had wheels!!!! Beautiful ! My chilis arrived ! I am very happy at 60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe pizza or what your recipe using potatoes ?Thanks ! John

Damn it I wish that oven had wheels!!!! Beautiful ! My chilis arrived ! I am very happy at 60% and Vt Pepperoni case on the way too ! Lazy me ! I did look through 15 pages and gace up ! Oh something possed my to buy a bag of the small potatoes. Which page might I find the Potatoe pizza or what your recipe using potatoes ?Thanks ! John

I've only done 1 potato pie. Kelly (Pizzablogger) asked me to test raw potatoes. I don't remember if I posted it in here or somewhere else.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

i had a pie from a local pizza shop with thinly sliced potatoes under the cheese and couldn't even tell they were on the pizza. If you're going with thinly sliced potatoes, i'm thinking purple potatoes would be your best bet visually

I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice. I'm finding that I really need to let it rise more than than I do with 62.5%. I don't mean time necessarily but rather to a larger volume - over 2X. I brought these balls to room temp at different times, and the more rise they had, the more I liked the finished pie.

I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice.

Nice, Craig! As usual! This is one of the main reasons I love using 60% or below. The dough is silky soft but just strong enough to handle the slap technique without sacrificing the integrity of the crumb (unlike when you use the slap with a higher hydration dough).